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  • “FEED” YOUR APPETITE – CIA BLOG

    Assistant Director of Admissions and Alumnus Robert Tremblay ’10

    Printer-friendly recipe > Serves 1–2 entrée, 3–4 sides Ingredients: 4 tablespoons, whole butter 1/2 cup, onion (small diced) 4 cups (3–4 whole potatoes), Russet potato (small diced) 1 clove, garlic (minced) 4 cups, chicken stock (heated) 1/4 cup, Parmesan Reggiano (grated) Salt, to taste Pepper, to taste Directions: Heat well-seasoned chicken stock and hold at […]

    The post Potato Risotto Recipe appeared first on CIA Culinary School.

    Experimental Archaeologists Role-Play the Past

    By Anatole Sullivan Have you ever tried to make a recipe that was 900 years old with no idea how it was supposed to taste? Well, that’s what we did in my Applied Food Studies class. We are studying how taste and smell so we can better understand our distant past. Given the limited evidence […]

    The post Experimental Archaeologists Role-Play the Past appeared first on CIA Culinary School.

  • The Egg has the coolest food court you’ll ever see, plus a craft brewery and a rotating pop-up restaurant.
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